For the crust, grind the graham crackers, then add the melted butter and salt and mix
Line a 9” springform pan with parchment paper
Place the crust ingredients tightly on the bottom of the lined pan, using the back of a measuring cup to tightly pack them down. Place in the fridge
Use the paddle attachment of a stand mixer to mix the cream cheese, sugar, vanilla and salt until creamy and the sugar is dissolved
Add in the sour cream and lemon juice, and mix until combined
Separately, whisk the heavy cream until it reaches stiff peaks
Gently fold the whipped cream into the cream cheese mixture until combined
Pour the cheesecake filling into the prepared pan on top of the crust, and press it down with an offset spatula to remove any air bubbles and spread evenly
Place the cheesecake in the fridge for 4 hours (or overnight) until fully set
Decorate with fresh strawberries and whipped cream, and serve!
